Easy Weeknight Chicken Spaghetti

Easy Weeknight Chicken Spaghetti

Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Author: Lori @ www.AReinventedMom.com
Recipe type: Main Dish, Pasta
Serves: 8


  • 1 pound dry spaghetti, broken in half, then broken in half again
  • 2 cups pre-cooked chicken breast, roughly chopped
  • 1 can cream of chicken soup, undiluted
  • 1 can cream of mushroom soup, undiluted
  • ¼ cup green pepper, finely diced
  • ¼ cup yellow onion, finely diced
  • 16 oz. chicken broth
  • 2 cups shredded cheddar cheese, reserving ½ cup for later use
  • 1 tsp. Lawry's Season salt
  • Salt & pepper to taste


  1. Cook spaghetti according to package directions until al dente. Drain.
  2. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the ½ cup for later use) and Lawry's Season salt. Mix well.
  3. Add cooked spaghetti to chicken mixture and stir to combine.
  4. Pour mixture into a greased 9 x 13 casserole dish and top with ½ cup of reserved cheddar cheese.
  5. Bake at 350 degrees until bubbly, about 30 minutes.
  6. Notes
  7. Recipe can be assembled the night before or in the morning and refrigerated until ready to bake, making an even easier weeknight meal. Remove casserole from frig about 15 minutes before baking. Bake as directed, allowing for additional baking time.